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First Aired - 04/19/2011 07:00PM
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This week on Why We Cook, Chef Smartypants Erica Wides shares her personal approach to Passover, judges a kids' cooking competition, and investigates the most universal of springtime symbols, the egg. This episode is brought to you by Hearst Ranch. For more information visit www.hearstranch.com.
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Why We Cook: Passover Edition (13:00)
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Why We Cook, Chef Smartypants, Heritage Radio Netowork, Hearst Ranch, Erica Wides, hearstranch.com, Passover Seder, taking back passover, all-inclusive Haggadah, Exodus, the universality of the Exodus story, The Children's Aid Society, kid's Iron Chef competition, healthy cooking after-school programs, combining literacy and cooking, kids and vegetables, non-meat proteins, farmed fish, contradictions and hypocrisy in the food world, skin-on salmon with pesto and vegetables, food at catered events, cornmeal-crusted tilapia taco,The Matzah of Diversity (9:34)
Tags:
Passover, all the foods have symbolic meanings, the symbolism of eggs, Easter, affliction, mortar, make your own matzah, half whole wheat matzah with black and white sesame seeds, the matzah of diversity, Springtime foods, dandelions as bitter herbs, fresh pea soup served cold, dry vermouth, lamb versus brisket, charmoula, rhubarb in the spring, Moho Cocoa, free-trade cacao, Union Square Market eggs, dandelion greens,Good Eggs (8:42)
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find us on facebook, please leave comments, iTunes podcasts, Easter, there is no greater symbol of spring than eggs, sitting shiva, foods that are round, buy eggs from farmers who are pasturing eggs, vegetarian-fed eggs, hens aren't vegetarians, price-per-egg, yolks, The Peppermill in Las Vegas, 10-egg omelets, 40 percent of landfills are food waste, matzah brei,To comment on this episode click here. There are currently Comments
First Aired - 12/19/2010 12:00PM
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This week on The Main Course, Patrick & Katy are joined by a talented group of future culinary heroes; Teen Battle Chefs Joel Allette, Molly Bhuiyan and Fernando Rodriquez. The three teens recount their experience competing in the Teen Battle Chef competition at Whole Foods Market a few months ago, and discuss what it means to be involved in the sustainable food revolution at such a young age. Tune in to hear what these students have to say about the lunch they are being served in school, and how they think improvements can be made. Also on the show, Matthew Locricchio, author of "Teen Cuisine" & Christine Datz-Romero of the Lower East Side Ecology Center. This episode was sponsored by Hearst Ranch: the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com
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The Main Course Introduction (9:46)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, the Teen Chef show!, Health Core USA, men are underdogs when it comes to cooking, Matthew Locricchio, Teen Cuisine, Tekserve E Waste Event, holiday program has been sucessful at Heritage Foods USA,Teen Battle Chefs! Joel Allette, Molly Bhuiyan & Fernando Rodriguez (20:17)
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Amy Barone, Dr. Oz's vision, Family Cooks Productions, Whole Foods Market, Teen Iron Chef, the secret ingredient was apples, kids were judged on taste and presentation, Molly from Manhattan Center, Fernando from George Washington Campus, Joel from James Madison, Fernando is interning at Jimmy's No 43, he notices himself losing weight as he eats better, finding ways to make vegetables interesting, markets in Spain, Molly never cooked before joining Teen Battle Chef, pizza can be healty, power to the pizza!, disguising tofu, beet and carrot latka, food prejudice, Health Corps USA, www.healthcorps.org, Joel Allette, Molly Bhuiyan, Fernando Rodriguez,Changing School Food (20:17)
Tags:
changing school food, how can school lunch be improved?, the kids think it's terrible, there should be more options for kids, make the healthy options look and taste good, don't just reheat food that the government gave you, kids would choose healthier foods if presented with that option, school food ambassadors, it's a long slow battle to improve school food, skill level in the school cafeteria is a mixed bag, salad bars at school, PAC meetings, Parent Action Committee, Molly found hair in her food at school, Slow Food, preserving regional products and cuisines, lunch that kids bring from home looks way better than school food, it's stress relieving to cook, black bird pie, where are the healthy fast food chains?, 4Food, Chinese braised kale, there are a lot of people trying to create food careers these days, www.familycookproductions.com, www.healthcorps.org,Matthew Locricchio, author of "Teen Cuisine" (21:27)
Tags:
Matthew Locricchio, Teen Cuisine, Super Chef series, for schools and libraries, International Cookbook for Kids, Matthew doesn't think of things in terms of kid friendly, he likes recipes that work, staying away from deep frying, the book is very fun to look at, adults seem to like the book as much as the kids, book was photographed entirely in Brooklyn, James Peterson, hippie granola, souffles, cheese really helps rise the dish, making your own dough can be fun, New York Style Pizza, use good mozzarella, get the best ingredients and don't screw it up!, Teen Cuisine Vegetarian, the cookbook needed to use simple to find ingredients,E-Waste Events Christine Datz-Romero (16:45)
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Christine Datz-Romero is the Executive Director and Co Founder of the Lower East Side Ecology Center, partnership with Tekserve to collect E-Waste, materials are shredded and recycled, ten dates in January, each material is treated differently, sponsors pay for the expenses, if we don't recycle there will be many toxins in our waste, 70% of toxic materials come from 1% of trash, NYS passed a law that will make it illegal to dump computers in the regular trash, community based composting, pushing for legislation, environmental education, www.lesecologycenter.org, you can donate, the E-Waste events are a public service, all electronics are welcome, the only thing they won't accept are household appliances,To comment on this episode click here. There are currently Comments
